First Name

Last Name

City

State

Country

How did you hear about us?

Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in!
Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are:
Gluten-Free Easy Chicken Soup
This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold.
Just Like Lipton's Onion Soup Mix (Gluten-free)
This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip.
Gluten-Free Split Pea Soup
What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day.
Gluten-Free Vegetable Beef Soup
This hearty vegetable beef soup will help nourish you body and soul.
Really Good Gluten-Free Potato Soup
This rich, hearty delicious potato soup will warm your tummy and make your mouth smile.
Gluten-Free Creamy Tomato Soup
When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend.

I have been a celiac for almost 13 years now, over the years of doing the treatment I started to feel that I became more sensitive to other foods. It is really frustrating, I don't really know where to begin to finally heal myself :/
All the best,

Celiac.com 12/10/2014 - Creamy tomato soup is a comfort food classic that goes great with a gluten-free grilled cheese sandwich. Alas, some canned versions contain wheat flour.
This gluten-free tomato soup recipe delivers a rich, creamy tomato soup that will warm your body and make your stomach sing with joy. Perfect for a cold day.
Ingredients:
1 (28-ounce) can whole peeled tomatoes in their juices (I use San Marzano)
2 cups chicken broth
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sweet onion, chopped
2 bay leaves
½ teaspoon chopped fresh thyme
½ cup basil, cut to thin ribbons
½ cup heavy cream
Directions: Heat oil and butter in a medium saucepan over medium heat.
Once butter foams, add onion and a big pinch of salt and fresh ground pepper.
Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 12-15 minutes.
Add broth, tomatoes and juices to the saucepan and stir to crush up tomatoes. Add bay leaves and heat until bubbly.
When soup bubbles, season with a little salt and pepper, add thyme and basil, and simmer gently until tomatoes begin to break apart, about 10 minutes, stirring occasionally.
Remove from heat, discard bay leaves, and allow soup to cool slightly.
Carefully purée soup in a blender until smooth. Be careful. If you don't have an immersion blender, you may have to do this in batches. I always cover the top with a towel, just to be safe.
Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired.
Serve with salad, or vegetables, and your favorite gluten-free grilled cheese sandwich for a delicious meal.

Make this delicious salad while you can still get the last heirloom tomatoes and a few good avocados.
Ingredients:
1 avocado, peeled, sliced
1 ripe heirloom tomato, sliced
⅓ cup crumbled feta cheese
dash of chopped fresh chives or minced green onions
splash of basaltic vinegar
pinch of coarse salt
black pepper, as desired
Directions: Arrange slices of avocado and tomato on a plate.
Top with vinegar, coarse salt, crumbled feta, and chives, in that order.
Serve immediately.

Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling.
Ingredients:
4 vine-ripened tomatoes, quartered
2 ripe tomatillos
1 large yellow onion, cut into wedges
6 garlic cloves, peeled
1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa)
2 teaspoons salt
1 teaspoon cumin
¼ cup cilantro leaves
¼ cup vegetable oil
1 tablespoon fresh lime juice, from one lime, plus more if needed
Directions: Lightly oil a large cast iron skillet, and heat to medium high.
Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler.
Transfer the softened and charred vegetables and pan juices to a food processor.
Add one Serrano pepper here, and add others as desired after tasting.
Add the salt and cumin and pulse until just slightly chunky.
Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped.
Adjust seasoning with salt and more lime juice, as desired.
Serve warm or at room temperature.

Celiac.com 09/12/2014 - Need a quick, delicious summertime dish for a potluck, or an appetizer or side for a group of hungry eaters? Then this fast, easy tomato-mozzarella salad (aka Insalata Caprese) is just the ticket.
The best thing about this recipe is that it is flexible. You can use large or small tomatoes, sliced or unsliced, or any combination you like.
I like to use mixed red and yellow grape and cherry tomatoes. I also like to use small fresh mozzarella cheese balls instead of slices, but either works. In general, I seek uniformity: Small cheese balls for small whole tomatoes, and larger cheese slices with larger tomato slices.
Beyond that, all you need is some pesto, either store bought or homemade, and a dash each of olive oil and balsamic vinaigrette.
Ingredients:
8 ounces cherry tomatoes (the small kind)
8 ounces grape tomatoes (the very small kind)
8 ounces small fresh mozzarella cheese balls
4 -6 tablespoons prepared pesto
2 tablespoons balsamic vinegar glaze
1 tablespoon olive oil
fresh basil, as garnish
dash of fresh ground pepper
sea salt
Directions: Wash and dry the tomatoes.
Cut some of the larger tomatoes in half and keep others whole. Put them in a large bowl.
Drain the mozzarella, slice some of the balls in two, leaving the rest whole.
Arrange to your taste between the tomatoes.
Drizzle balsamic vinegar glaze over the tomatoes and mozzarella.
Sprinkle with sea salt and pepper.
Place the pesto in the center.
Garnish with sprigs of fresh basil.
Serve at room temperature.

Hi everyone,
I am new here, I have been reading your posts almost everyday for the past two months but I decided to join today. My son has been gluten-free for almost two months, and egg free for a month and a half.
Now, my question today is the following. My son has had two gluten reactions in the past two days from (I think) Aylmer's diced tomatoes. The ingredients only say tomatoes, water & salt, no spices and no tomato paste... Has anyone here ever reacted from these tomatoes?
My son was so sick during the night, he threw up multiple times (this was the first time he would throw up from being glutened) and he ate some again the next day at the sitter's and he had a very "gluten" poop.
Could he be senitive enough that he reacts from cross-contamination?
Thanks a lot for your input!

With summer winding down, we must soon bid farewell to our dear tomato. When they’re at the peak, I like to make this sauce with about 20 Roma tomatoes. A quick bath in hot water makes the tomatoes really easy to peel and add to any sauce. This is a great sauce to keep on hand and can be kept in the freezer for several months. It’s perfect for just about any meat or vegetable you want to dress or dip.
Ingredients: 2 32-ounce cans crushed tomatoes 1 yellow onion, chopped 1 stalk celery, chopped 2 carrots, chopped 3 clove garlic, chopped 2 bay leaves ¼ cup olive oil 1 cup white wine 1 tablespoon fresh oregano, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon pepper 1 teaspoon salt
Directions: Heat oil in a large stock pot or Dutch oven over medium heat. Sauté onion and garlic until translucent, 5-7 minutes. Add celery, carrots, salt, and pepper, sauté for about 10 more minutes.
Add tomatoes, bay leaves, and white wine. Reduce heat to low and simmer for 1 -1 ½ hours, until thick. Remove bay leaves and add oregano and thyme. Serve warm.
For a smoother sauce, blend ½ the sauce at a time in a food processor.

Heirloom tomatoes are one reason we should all cherish August. They are as bright and flavorful, and juicy as they are bountiful this time of year. I like salty feta crumbled over mozzarella, but an herbed goat cheese will also go far. Enjoy this fresh salad on the side or on its own and save any extra zesty dressing for another day.
Ingredients: 1 pint baby heirloom tomatoes cut in half 1 cup olive oil 1 tablespoon red wine vinegar ¼ cup feta cheese 1 poblano chili 1½ cups fresh arugula 1 tablespoon freshly chopped oregano ¼ cup fresh cilantro Salt and pepper
Directions: Roast the poblano in a 400° oven for 15-20 minutes or directly over stove top until skin is blackened. Allow to cool, peel and roughly chop.
Combine chopped pepper, olive oil, vinegar, cilantro and a pinch of salt in a blender until smooth.
In a medium bowl, toss arugula and tomatoes with dressing. Top with feta cheese and garnish with oregano. Season with salt and pepper to taste.

I love tomatoes so much, I've been using them in just about every dish I make this summer. Making this delicious cold soup is one way to enjoy the wonderful flavor of one of summer's most versatile fruits.
This soup uses roasted tomatoes, olive oil, garlic, chicken stock, balsamic vinegar and a few other fresh ingredients to deliver a delightful soup that is as tasty as it is refreshing.
Ingredients: 2 pounds Roma (plum) tomatoes, quartered 3 tablespoons olive oil 4 cloves garlic 1 quart chicken stock 1/4 cup chopped fresh basil 1/2 tablespoon balsamic vinegar salt to taste ground black pepper to taste
Directions: Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.
Trim the ends off the garlic cloves, and squeeze roasted garlic into a food processor bowl, along with the entire contents of the baking tray.
Add stock, basil, and vinegar; blend until smooth. Season to taste.
Chill and serve cold.

For the purposes of this recipe, it is important to remember that the avocado and the tomato are both fruits. A curious fact to some, simple knowledge for many. Hot summer days mean a steady of flow of delicious tomatoes and luscious avocados. Finding new ways to use both can make for a delightful culinary adventure. One way that's old hat to many gourmets, but new to me, is to turn them into a delicious, refreshing chilled soup. The result is nothing short of an homage to the marriage of two of summer's most storied fruits.
Ingredients: 3 large Hass avocados - peeled and pitted 2 ripe heirloom tomatoes, peeled 1 small sweet onion, quartered 1 green bell pepper, de-seeded ¼ cup fresh lemon juice 4 cups tomato juice 1½ cups plain yogurt ⅓ cup chopped fresh chives Pinch of chopped cilantro (optional) 3 limes, wedged salt and pepper to taste
Directions: Place tomatoes, avocados, onion, bell pepper, and lemon juice into a blender or food processor, and mix until smooth. Pour in 1 cup tomato juice, and blend well.
Transfer mixture to a large bowl, and mix in remaining tomato juice and 1 cup yogurt. Season to taste with salt.
Chill well. Serve cold in bowls with lime slices on the side. Garnish with a splash of yogurt, chives, and cilantro as desired. Add pepper to taste.

This fast and delightfully fresh salad is a staple in my kitchen throughout the year, but particularly during the summer months I know affectionately as "tomato-heaven." You can mix it up by using cherry or plum tomatoes, or whatever tomatoes rate handy. The dressing offers a nice balance of tart and sweet; it’s a good one to keep on hand. Feel free to omit the chili flakes if you’re not a fan, or even substitute with a little dill.
Ingredients: 3 large tomatoes 1 large cucumber 2 bell peppers, red or yellow 1 red onion 1 cup crumbled feta cheese ½ cup red whine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey ½ cup olive oil 1 teaspoon red chili flakes Salt and pepper to taste
Directions: Dice all vegetables into similar size and mix together in a large bowl.
For the dressing, combine vinegar, mustard and honey. Slowly whisk in olive oil. Pour over vegetables and sprinkle with chili flakes.
Top with cheese, taste and season with salt and pepper if desired.

Falling in love with this sophisticated version of a true classic has helped me to leave the days of canned tomato soups behind. The added sausage and mushrooms gives this soup substance, and help to marry the herbs and fresh tomatoes to create flavor that is at once hearty and elegant. This dish goes great with a grilled cheese sandwich made with gluten-free bread and any bold, salty cheese.
Ingredients: 6 large tomatoes, chopped with juices reserved 2 tablespoons tomato paste ½ pound cremini mushrooms, sliced 1 pound spicy Italian sausage 1 small onion, diced ½ cup red bell pepper, diced ½ cup green bell pepper, diced 1 ½ tablespoons garlic, minced 2 tablespoons olive oil 3 cups chicken stock 1 tablespoon dried marjoram 1 tablespoon dried oregano 1 bay leaf Salt and pepper to taste
Directions: Heat olive oil in a large pot over medium heat. Add sausage and break up into small pieces with a wooden spoon. Stir occasionally until cooked.
Add mushrooms, onions, and peppers and cook for another 8 minutes or until vegetables begin to caramelize. Add garlic and tomato paste and cook for another minute.
Add tomatoes and their juices, chicken stock and herbs. Increase the heat to medium-high and bring to a boil. Reduce heat to low and let simmer for 20-30 minutes. Remove and discard bay leaf before serving.

This recipe comes to us from Dennis Dendinger.
Juice Ingredients: ½ bushel ripe tomatoes 1 bunch celery-sliced kind of thin 2 large onions- chopped
Directions: Boil together until everything is well cooked. Drain and take the juice, I use a Foley food mill.
Boil the juice and add: 1 cup sugar ½ cup butter 1 teaspoon salt ½ teaspoon pepper
Mix 1 cup cornstarch with water and stir in.
I get 8-12 quarts per batch. Season to taste. Every batch I have made has turned out well. I use the soup as soup or a base for casseroles or chili.
Optional: Can and seal.